Indonesia
English
Salad with Fried Squid
Processing Time
15 Minutes
Portion
1 Portion
Ingredients
|
Squid |
1 piece |
|
Lime |
1 piece |
|
Tempura Flour |
8 tbsp |
|
Ice-cold Water |
1 glass |
|
Pineapple, cut triangle |
5 pieces |
|
Cherry Tomato |
3 pieces |
|
Cooking Oil |
Sufficient |
|
Edible Flower |
Sufficient |
|
Alfalfa Sprout |
Sufficient |
|
Ready-to-use Salad Mix |
1 pack (100 g) |
|
According to taste |
How to Make
- Cut the squid into long rectangular pieces, coat with lime juice, and set aside. Mix the tempura flour with ice-cold water until well combined, add the squid pieces, then deep-fry in hot oil until cooked. Remove and drain.
- Arrange the mixed salad on a serving plate, add pineapple, tomatoes, and the fried tempura squid. Drizzle with KEWPIE Salad Dressing Roasted Sesame and garnish with edible flowers and alfalfa sprouts.
